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    Pinch Me Good! » Healthy Dinner Ideas » Easy One Pot Healthy Chicken Soup

    Easy One Pot Healthy Chicken Soup

    January 6, 2022 by Amy 1 Comment

    118 shares
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    Chicken, veggies and herbs in broth in a white soup bowl.
    Cooked turmeric coloured chicken soup in a round gray pot

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    This Easy One Pot Healthy Chicken Soup is a simple, delicious weeknight meal you can make any day of the week. It stores great, plus it is loaded with hearty veggies, garlic, turmeric and ginger to help keep you healthy during the winter.

    Healthy chicken soup in a white bowl with a pink plate under it with a spoon in the bowl and another bowl of soup in front of it with a striped towel next to it.

    This really is the easiest and most delicious Healthy Chicken Soup! I have made it 3 times already and it tastes even better the next day and the day after that. What I love about chicken soup is that it is just so comforting and helps to fight cold season in a big way.

    You will also want to check out this easy Lentil Soup that is equally as comforting and good for you. Especially if you are looking for a meatless, hearty soup.

    In this recipe I combined super nutritious ingredients like garlic, ginger, turmeric, lots of veggies and chicken. . All of which will help you feel better wether you have a cold or not.

    Ingredients needed to make this amazing chicken soup

    White plate with raw chicken breast on it with white bowls filled with veggies like peas, carrots, onions, mushrooms and celery in front of it. With smaller bowls filled with spices and a glass pitcher filled with chicken stock in front of it.

    How to make the best healthy chicken soup

    1. Heat a large pot to medium heat with some olive oil, then add in the veggies. Season them with salt and pepper and toss and cook them until they are soft. Add in the garlic and let it cook for a minute then stir in the turmeric, tomato and ginger paste.
    2. Pour in the peas and cook them for a few minutes, then pour in the stock and bouillon. Stir and place the chicken breast into the pot so it is fully covered then add in the bay leaves. Bring everything to a boil, then cover and simmer the soup for 20-25 minutes.
    3. Remove and shred the chicken then add it back to the pot and serve.
    • Carrots, celery and onion sautéing in a gray pot.
      Cook the veggies
    • Veggies cooking in a pot with a wooden spoon in the pot.
      Add in the seasoning
    • Chicken soup in a pot with a raw spices of chicken in the center
      Add the broth and chicken and cook for 25 minutes
    • Shredded chicken on a plate with two forks on the plate.
      Remove and shred the chicken
    • Cooked turmeric coloured chicken soup in a round gray pot
      Add it back to the pot
    • Chicken, veggies and herbs in broth in a white soup bowl.
      Serve hot!

    Recipe variations

    • Switch up the veggies. Although I really like the classic combination of celery, carrots and onion mixed in with peas and mushrooms, you can really use any veggies. Some other good veggies to use in this soup would be cauliflower, bell peppers, potatoes or even squash. You could also throw in some spinach or kale right at the end to add some hearty greens to this healthy chicken soup.
    • Make it meatless and leave out the chicken and the bouillon. I like to add in extra mushrooms and some beans for a meatless version that is still hearty and satisfying.
    • You can also switch up the spices and use any spice blend you like.
    Close up shot of chicken soup in a round white bowl with a gold plated spoon in it.

    Storing and freezing this healthy chicken soup

    This soup is a great make-ahead meal because it stores easily and tastes even better the next day.

    To store in the refrigerator

    Let the soup cool completely then transfer it to an airtight container and keep if in the refrigerator for up to 4 days. You can easily reheat this soup on the stovetop or in portions in the microwave.

    To freeze this soup

    Let the soup cool completely then transfer it to a freezer-friendly airtight container and keep it in the freezer for up to 2 months. To defrost, let it sit in the refrigerator overnight then easily reheat this soup on the stovetop or in portions in the microwave.

    Recipe Tips

    • Cut the veggies all the same size so that they cook evenly.
    • Use good quality chicken breasts that are the same size for more even cooking.
    • To shred the chicken easily, transfer it to a plate once it is cooked through then use two forks to shred it.
    • Use low-sodium chicken stock so you can control the amount of sodium in the soup.
    • Make sure to remove and discard the bay leaves before serving.
    Soup filled with shredded chicken, peas and carrots in a round soup bowl with a spoon in the bowl and a striped towel and another bowl of soup in front of it.

    More healthy soup recipes to try

    • Spicy Instant Pot Sweet Potato Soup
    • Healthy Creamy Tomato Soup
    • Roasted Butternut Squash Soup
    • Instant Pot Curry Butternut Squash Soup

    Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

    Print
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    Easy One Pot Healthy Chicken Soup


    ★★★★★

    5 from 1 reviews

    • Author: Amy
    • Total Time: 30 minutes
    • Yield: 6-8 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This Easy One Pot Healthy Chicken Soup is a simple, delicious weeknight meal you can make any day of the week. It stores great, plus it is loaded with hearty veggies, garlic, turmeric and ginger to help keep you healthy during the winter.


    Ingredients

    Scale
    • 1 tablespoon olive oil
    • 1 small yellow onion – peeled and diced
    • 3–4 carrots – peeled and diced
    • 3 stalks of celery – diced
    • 1 cup sliced mushrooms
    • 3 cloves of garlic – peeled and minced
    • 2 tablespoons tomato paste
    • 1 tablespoon ginger paste
    • 1 tablespoon ground turmeric
    • 1/2–1 teaspoon kosher salt
    • 1/4 teaspoon Ground black pepper
    • 1.5 cups peas – I used frozen
    • 5–6 cups chicken stock
    • 1 packet chicken bouillon 
    • 2 (5 ounce) chicken breasts
    • 2 bay leaves

    Instructions

    1. Heat a large pot to medium heat with some olive oil, then add in the veggies (onion, carrots, celery, mushrooms). Season them with salt and pepper and toss and cook them until they are soft. Add in the garlic and let it cook for a minute then stir in the turmeric, tomato and ginger paste. Let that all cook for 1-2 minutes to wake up all of the flavors.
    2. Pour in the peas and cook them for a few minutes, then pour in the stock and bouillon. Stir everything together and place the chicken breast into the pot so it is fully covered then add in the bay leaves. Cover and bring everything to a boil, then simmer the soup for 20-25 minutes until the chicken is cooked through.
    3. Remove and shred the chicken then add it back to the pot and serve hot!

    Notes

    • Cut the veggies all the same size so that they cook evenly.
    • Use good quality chicken breasts that are the same size for more even cooking.
    • To shred the chicken easily, transfer it to a plate once it is cooked through then use two forks to shred it.
    • Use low-sodium chicken stock so you can control the amount of sodium in the soup.
    • Make sure to remove and discard the bay leaves before serving.
    • To make in the Instant pot. Set the Instant Pot to sauté and add the oil and veggies. Toss and cook and follow the rest to the recipe steps. Once you add the chicken, secure the lid and cook for 8 minutes on manual mode. Once the pressure has fully released then remove and shred the chicken, add it back to the soup and serve.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Healthy Dinner Ideas
    • Method: Stovetop
    • Cuisine: American

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: 30 Minute Meals, Dairy Free, Favorite Winter Recipes, Freezer-Friendly Meals, Gluten-Free, Healthy Dinner Ideas, Instant Pot Recipes, Kid-Friendly, Meal Planning and Prep

    Reader Interactions

    Comments

    1. Lou

      January 7, 2022 at 8:32 am

      This soup is delicious. My husband is requesting it again. Made it in the instant pot. So easy. And weight watcher friendly. Thanks Amy. Another hit!!!

      ★★★★★

      Reply

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    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

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